Pumpkin Snowskin Mooncakes 南瓜冰皮月饼

These Pumpkin snowskin mooncakes are another healthy and low sugar mooncakes  that I made over the weekend for the coming Mooncake Festival (Mid Autimn Festival). This time around I tried the dough skin recipe from No-Frills Recipes, steam the flours and mix with gao fen (cooked glutinous rice flour).  I made my own gao fen (glutinuous rice flour) this year, simply pan fry the glutinous rice flour for about 2 minutes and I used vegetable oil instead of shortening. As for the green natural colour for the dough skin, I used matcha powder. The dough skin is soft and it doesn’t stick to the mould at all. The pumpkin filling is also easy to make, and it is very smooth and not too sweet.  Overall, these Pumpkin snowskin mooncakes are delicious and they stay soft for at least 5 days, chilled.  Definitely a keeper recipe!

Happy Mooncake Festival to all my readers and loved ones!

Pumpkin Snowskin Mooncakes

Great to share these healthy and delicious low sugar mooncakes with your loved ones for the Mooncake Festival

Author Ann Low

Prep Time 1 hour hr

Cook Time 28 minutes mins

Course Chinese dessert

Cuisine Asian, Chinese

Difficulty Easy

Servings 10 small mooncakes

Ingredients

 

MetricUS Customary

Dough skin - 10 pieces

• 65 g kao fun - (cooked glutinous rice flour)
• 18 g wheat starch
• 18 g cake flour or Hong Kong flour - sifted
• 60 g icing sugar - sifted
• 25 g vegetable oil - I used corn oil or crico shortening
• 75 g water
• 1/2 tbsp matcha powder

Pumpkin filling - 15 pieces

• 350 g pumpkin - without skin
• 20 g caster sugar
• 15 g wheat starch

Instructions

 

• Filling - Cut pumpkin to pieces and steam for about 20 minutes to soft and mash hot pumpkin with a fork.
  
  
• Place mashed pumpkin and sugar in a non stick frying pan (without adding oil), fry at medium low heat until sugar melted (about a minute). Then sprinkle wheat starch over it and fry mixture until almost dries up (about 3 minutes). Then place hot pumpkin mixture into blender and blend it smooth.
  
  
• Leave pumpkin filling to cool and chill in the refrigerator for an hour or till next day.  As the pumpkin filling is quite soft, put on a pair of plastic hand gloves and roll it into small balls,25g each. Then place the pumpkin balls back to the fridge.
  
  
• Fry (85g) glutinuous rice flour in dry pan for two minutes under low heat and leave to cool (weigh 65g after cooling).
  
  
• Mix cake flour and wheat starch together, steam for 3 mins., remove from steamer, let cool.  Sift the steamed flour and mix with 65g gao fen (step 4).
  
  
• In a small pot, boil water, icing sugar and corn oil and pour this hot liquid into the flour mixture, mix with spatula. Knead dough to smooth and sift in matcha powder and knead well again, wrap with clingwrap and let sit for 30 mins.
  
  
• Divide dough into 10 round balls, 23g each. Use a rolling pin to flatten the dough between to two plastic sheets and wrap in the pumpkin filling. Gently press it into mould and stamp out.
  
  
• Keep the snowskin mooncakes in a container with a piece of kitchen paper on top. Keep chilled before serving. The moonies can stay soft up to 5 days.

Notes

The plastic plunger mold is from Taobao

 

Keyword snowskin mooncakes

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